Heat the cream with the Sugar and vanilla. Melt in It the gelatine and add the ricotta cheese. Fill the rose mold and freeze.

Heat the milk with the tonke bean powder. Melt in It the gelatine and pour on the chocolate. Mix well.

Whip the cream to soft pics, add to the chocolate mix and keep aside for the final plate.

Peel the pear and using a parisienne tool cut the pearls. Infuse with lemon juice and Sugar for 10 minutes then bake at maximum Power in the microwave for about 2 minutes covered with ciling film.

Use the restes of the pear to prepare the gel. Add some water, lemon juice , Sugar and agar and bake in the microwave covered with ciling film for about 5 minutes. Mix It and let set. Mix another time to gain a smooth texture fill a biberon and keep apart.

Two hours before preparing the Cocoa caviar Place some seed oil in a High container in the freezer .

Prepare then the mixture. Mix all the ingredients and bring to boil. Sieve very well you don't Need any lump inside. Let cool down Just for maximum 5 minutes then fill with It a plastic biberon and take the oil out of the freezer. Slowly let fall One by One drops of liquido inside of the cold oil. Keep going till you have no more. Sieve and wash before use.

Prepare a chocolate ring. Make some points of pear gel on the plate ,Place the chocolate ring and fill with the tonka bean mousse and some gel. Place the ricotta rose in the middle. Decorate with the caviar, pearl pearls and gel and finish with some chocolate butterflies.